Ingredients
x 1 lb Chicken (breast off the bone)
x 3 inch long piece of ginger
x 1/2 teaspoon black pepper (ground) x 1/2 teaspoon salt
x 2 tablespoon plain yoghurt
x 4 tablespoon vegetable oil
x 1 teaspoon garam masalah
Directions
Cut the ginger into match-stick like pieces (3 inches long 2mm
thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken toughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chicken pieces over), leave the lid off and let it cook on a low heat for 10 minutes.
x 1 lb Chicken (breast off the bone)
x 3 inch long piece of ginger
x 1/2 teaspoon black pepper (ground) x 1/2 teaspoon salt
x 2 tablespoon plain yoghurt
x 4 tablespoon vegetable oil
x 1 teaspoon garam masalah
Directions
Cut the ginger into match-stick like pieces (3 inches long 2mm
thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken toughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chicken pieces over), leave the lid off and let it cook on a low heat for 10 minutes.
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